C. Anandharamakrishnan, V. R. Sinija, R. Mahendran
ISBNs: B0CKFKDP8V, 1032399732, 9781032399737, 9781032416984, 9781003359302, 978-1032399737, 978-1032416984, 978-1003359302
English | 2024 | PDF | 392 Pages
Depending on the mechanisms involved in non-thermal technologies
(such as ozonization, irradiation, ultrasound processing, plasma
processing, and advanced oxidative processes), interaction with food
molecules differs, which might lead to desirable reactions. Non-Thermal
Technologies for the Food Industry: Advances and Regulations explores
the possibility of using non-thermal technologies for various purposes
such as shelf-life extension, reduced energy consumption, adhesion, and
safety improvement. Further, it reviews the present status of these
technologies, international regulations, and sustainability aspects in
food processing including global case studies.
Features:
Provides
a comprehensive overview of all the non-thermal processing technologies
that have potential for use within food manufacturing
Covers novel disinfectant technologies and packaging methods for non-thermal processing
Includes
electro-spraying and electrospinning; low-temperature drying
techniques, cold plasma techniques, hydrodynamic cavitation, oscillating
magnetic field processing, and so forth
Focus on topics such as the valorization of agri-food wastes and by-products and sustainability
Reviews ClO2 in combined/hybrid technologies for food processing
This book is aimed at researchers and graduate students in food and food process engineering.